"The belly rules the mind."--Spanish Proverb

Vegetable Bars Recipe

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This recipe for Vegetable Bars, by , is from The Thea Smith Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 tubes refrigerated crescent rolls
3/4 C mayonnaise
1/2 C sour cream
2 pkgs (8 ounce each) cream cheese, softened
1 envelope ranch-style dressing mix
3/4 C chopped green pepper
3/4 C green onion
3/4 C broccoli
3/4 C diced tomatoes
3/4 C sliced cauliflower
3/4 C sliced or shredded carrots
3/4 C shredded cheddar cheese

Cover bottom of one 11 x 17" baking pan with crescent roll dough, patting and stretching to fit. Bake in 350 oven for 7 - 8 min or until light brown. Cool. In mixing bowl, combine mayo, sour cream, cream cheese and dressing mix. Spread over crust in pan. Sprinkle cheese over the mixture. Combine all the vegetables in a bowl and toss. Spread this mixture over cheese and "pat" to keep veggies from coming off. Refrigerate 3 - 4 hours.




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